Existing methods in neuromorphic olfaction mainly focus on implementing the data transformation based on the neurobiological architecture of the olfactory pathway. While the transformation is pivotal for the sparse spike-based representation of odor ...
BACKGROUND: Color vision is the ability to detect, distinguish, and analyze the wavelength distributions of light independent of the total intensity. It mediates the interaction between an organism and its environment from multiple important aspects....
The affective appraisal of odors is known to depend on their intensity (I), familiarity (F), detection threshold (T), and on the baseline affective state of the observer. However, the exact nature of these relations is still largely unknown. We there...
Localization of odors is essential to animal survival, and thus animals are adept at odor navigation. In natural conditions animals encounter odor sources in which odor is carried by air flow varying in complexity. We sought to identify potential min...
A right-left dichotomy of olfactory processes has been recognized on several levels of the perception or processing of olfactory input. On a clinical level, the lateralization of components of human olfaction is contrasted by the predominantly birhin...
Unwanted odour emissions are considered air pollutants that may cause detrimental impacts to the environment as well as an indicator of unhealthy air to the affected individuals resulting in annoyance and health related issues. These pollutants are c...
The electroantennogram (EAG) is a technique used for measuring electrical signals from the antenna of an insect. Its rapid response time, quick recovery speed, and high sensitivity make it suitable for odour-tracking tasks employing mobile robots. Ho...
Successful identification of complex odors by sensor arrays remains a challenging problem. Herein, we report robust, category-specific multiclass-time series classification using an array of 20 carbon nanotube-based chemical sensors. We differentiate...
Food research international (Ottawa, Ont.)
Aug 1, 2019
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described...
Many animals use olfactory information to search for feeding areas and other individuals in real time and with high efficiency. We focus on the chemical plume tracing (CPT) ability of male silkworm moths and investigate an efficient CPT strategy for ...